Marcelle Rogers - A Tasty Vegan Table

Welcome to My Kitchen

Cooking and eating brought our family together each evening, and now brings us together each birthday and each Christmas to share and laugh and live. The plant-based meals we enjoy preparing and eating passes on more than a collection of recipes, they teach the next generation a way to live.

Cauliflower Satay Salad

Cauliflower Satay Salad

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My children never liked cauliflower so I resorted to subterfuge mixing it with a satay dressing and the detested vegetable was greedily eaten. I started making the salad for family weekend picnics in the forest near our home in the NSW’s Hunter region.

 

Health benefits:

·       Cauliflower is a part of the cancer-fighting cruciferous family of vegetable.

·       Cauliflower is anti-inflammatory, rich in antioxidants and will boost heart and brain health.

·       Eating cauliflower will provide large amounts of vitamin C, vitamin K, beta-carotene and assists healthy digestion and detoxification.

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CAULIFLOWER SATAY SALAD

PB, V

1 cauliflower

3 tbsp olive oil

1 lemon

1 tsp (3 g) garlic powder

2 tbsp (22 g) nutritional yeast

2 carrots, sliced

½ cup (55 g) peanuts, toasted

flat leaf parsley

Satay dressing:

4 tbsp peanut butter

1 garlic clove

½ tsp freshly grated ginger

2 limes juiced

2 tbsp (18 g) coconut aminos/ tamari

3 tbsp (40 g) sesame oil

Preheat oven to 200‘C. Cut the cauliflower into florets and place on a lined baking tray. Whisk olive oil, lemon juice, garlic powder and nutritional yeast in a bowl and pour over the cauliflower florets. Roast in the oven for 15 minutes. Gently turn and roast a further 15 minutes until tender and golden. Remove from the oven and set aside to cool.

Blend the satay dressing until smooth and creamy.

Blanch the carrots in a pot of boiling water with a pinch of sea salt for 2 minutes, drain and plunge straightaway into a bowl of ice water. Drain. Layer the cauliflower florets, carrots and parsley on a platter. Pour the satay marinade over the salad. Scatter with parsley and toasted peanuts.

Oat Seed Waffles with Coconut Yogurt, Berries & Maple Syrup

Oat Seed Waffles with Coconut Yogurt, Berries & Maple Syrup

Vegetable Millet Roast

Vegetable Millet Roast